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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
Weiyi Zhang, Haozhen Zhang, Xinglian Xu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 676, pp. 132220-132220
Closed Access | Times Cited: 17

Showing 17 citing articles:

Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 7
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
Closed Access
Oil density and viscosity affect emulsion stability and destabilization mechanism
Weiyi Zhang, Yinghao Zhang, Yifei He, et al.
Journal of Food Engineering (2023) Vol. 366, pp. 111864-111864
Closed Access | Times Cited: 14
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
Weiyi Zhang, Xue Zhao, Chang Wang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109873-109873
Closed Access | Times Cited: 5
Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion
Chuhan Zhang, Chang Wang, Tong Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103568-103568
Closed Access | Times Cited: 4
Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties
Yuemei Zhang, Hangbin Lyu, Jinxuan Cao, et al.
Food Research International (2024) Vol. 188, pp. 114440-114440
Closed Access | Times Cited: 4
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
Weiyi Zhang, Rui Zheng, Xinglian Xu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110588-110588
Closed Access | Times Cited: 3
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles
Tao Pei, Bo Lin, Juntong Li, et al.
Food Hydrocolloids (2024), pp. 110771-110771
Closed Access | Times Cited: 1
Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity
Chunhui Dong, Jing Zhao, Li Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140632-140632
Closed Access | Times Cited: 1
Influence of hydrophobic groups in polyglycerol ester emulsifier at oil-polyol interface: Interfacial adsorption behavior and its relationship with emulsification effect
Qianjie Zhang, Chenxin Zhou, Ziyue Shan, et al.
Journal of Molecular Liquids (2024), pp. 126069-126069
Closed Access | Times Cited: 1
Effect of Oil Structure on Adsorption Behavior of Emulsifier at the Oil-Polyol Interface and the Emulsion Features
Qianjie Zhang, Ziyue Shan, Chenxin Zhou, et al.
(2024)
Closed Access
Effect of oil structure on adsorption behavior of emulsifier at the oil-polyol interface and the emulsion features
Qianjie Zhang, Ziyue Shan, Chenxin Zhou, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 703, pp. 135198-135198
Closed Access
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Stability and in vitro digestion behavior of astaxanthin-loaded Pickering emulsions stabilized by OSA-modified starch: Influence of oil phase content
Yuan Xu, Ying Gu, Liping Sun, et al.
International Journal of Biological Macromolecules (2024), pp. 138770-138770
Closed Access
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